Prep:Line the bottom of a 7-8 inch springform pan with baking parchment.
Base:Combine graham cracker crumbs, sugar and butter well in a mixing bowl. Add to the prepared pan and press into the bottom and a little up the sides (press firmly, or the base will not hold together). Chill in the fridge until ready to use.
Filling:Beat cream cheese in a large mixing bowl with an electric mixer until creamy. Add heavy whipping cream, icing sugar, cornstarch and vanilla extract. Beat on high speed until thick and fluffy, about 4 minutes. Add sour cream (or yogurt) and crushed mini eggs; carefully fold in.
Finish:Spread filling evenly in prepared crust. Cover and chill in the refrigerator for at least 6 hours, better overnight. To finish, carefully remove the outer ring of the pan (run a hot knife along the side if it's stuck). Garnish as you like and serve chilled.
Graham crackers: Feel free to use a different cookie for the base. Vanilla Wafers or Chocolate Digestives are also delicious!
Heavy whipping cream: If you’d rather use whipped topping, feel free to skip the heavy whipping cream, icing sugar, cornstarch and vanilla extract. Instead, use one 12-oz container frozen whipped topping (thawed).
Mini eggs: You can also use 8oz of finely chopped milk chocolate in place of the crushed mini eggs in the filling.
Sour cream: Greek Yogurt is a great substitute for the sour cream.
Cornstarch? Weirded out by that ingredient in the filling? Don’t worry, the filling will NOT come out chalky because of it. Instead, it helps to stabilize the whipped cream, yielding a cheesecake that holds up and slices better. You can absolutely not taste it in the finished cheesecake!
Cheesecake base: The base may seem too dry/crumbly, but if you press it firmly into the pan, it will set well in the fridge.
Type of cream: It’s important to use heavy whipping cream. Make sure the carton says “heavy whipping cream”! Also, chill it very well right up to using it; otherwise it will not whip.
Beating the filling: The filling needs to be beaten well on high speed, around 3-4 minutes. If you don’t beat it enough, you’ll be eating a brick of plain cream cheese mixed with runny cream. Use a spoon to scrape a little filling out of the bowl to test – it should sound and look whipped and lightly fluffy.
Chilling time: Do not shorten the chilling time to less than 6 hours, otherwise the cheesecake will be very difficult to slice/the filling will not hold up.
Fridge: Keep the cheesecake refrigerated at all times. It will “melt” a little if it gets too warm. Keep the cheesecake for no longer than 2 days in the fridge.Freezer: You can also freeze any leftovers well wrapped for up to 3 months. Thaw in the fridge and eat immediately once it’s defrosted. Do not store once thawed, do not re-freeze.